[dropcap]T[/dropcap]he much maligned bluefish gets a bad rap and is one of my favorites when cleaned 
and cooked properly and eaten fresh. When we catch a couple 3-pound blues and know we are going to eat them that night, we frequently dial up this recipe passed along by friend and fellow east-end angler, Tom Collichio of Craft Restaurants and of Top Chef fame. I have adapted it a little to make it quite simple and a bit spicy. If you think you don’t like bluefish try this simple recipe. I will bet on a decent percentage of converts.
and cooked properly and eaten fresh. When we catch a couple 3-pound blues and know we are going to eat them that night, we frequently dial up this recipe passed along by friend and fellow east-end angler, Tom Collichio of Craft Restaurants and of Top Chef fame. I have adapted it a little to make it quite simple and a bit spicy. If you think you don’t like bluefish try this simple recipe. I will bet on a decent percentage of converts.
Baked Chipotle Bluefish Filets w/ Lime
Ingredients:
2 1/2 pounds bluefish filets
2 limes (quartered)
Chipotle Tobasco Sauce
2/3 cup mayonnaise
minced fresh cilantro (if desired)
- Preheat oven to 350 degrees F (260 degrees C).
- Trim all of the dark meat from the fillets
- Mix mayonnaise and 1 1/2 tbsp. Chipotle Tobasco (more if desired)
- Place filets on greased baking sheet. Brush filets with mayonnaise mixture covering topside of each filet entirely.
- Bake on center self of preheated oven for 20-30 minutes, until mayo is lightly browned and filets are just cooked through.
- Carefully remove filets to dinner plates with metal spatula.
- Squeeze fresh lime onto each fillet. Garnish with fresh chopped cilantro (if desired).
Proper filleting technique and fresh product are paramount.
